Miller & Baker is one of the few Australian bakeries milling its own flour. Owner Mark Taylor was introduced to the joys of freshly milled, locally sourced flour during a four-year stint in Denmark.

Inspired to know more, Taylor spent eight months visiting Danish bakeries to learn the trade. When he returned home, he was ready to open his own shop.

Head baker is 20-year industry veteran Brendan Stone, who has spent time at New Norcia and Mary Street. Here, he’s turning out freshly baked loaves of sourdough, rye, ciabatta, baguettes and more. There are also pies, vegemite scrolls, sweet and savoury pastries (the ham and gruyere croissants are highly recommended), and generously filled sandwiches to tempt the lunch trade. Grab them to go or pull up a stool in the tiny but inviting cafe space, which features exposed brick, bench seating and a communal table in the centre, plus plenty of greenery.

Espresso coffee is by Five Senses and Offshoot, with guest roasters for filter. House-milled flour is available to buy in small quantities.